¼ cup roughly chopped peanuts, for garnish
Hot sauce, like sriracha (AKA rooster sauce)
½ cup tomato paste*
¾ cup unsalted peanut butter (chunky or smooth)
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
1 teaspoon salt
4 cloves garlic, minced
2 tablespoons peeled and minced fresh ginger
1 medium red onion, chopped
6 cups low sodium vegetable broth
Cookie + Kate
Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.
http://cookieandkate.com/
Cucumber Mojito
Roasted Red Pepper Tortilla Soup
Lentil-Chickpea Veggie Burgers with Avocado Green Harissa
Beautiful Red Bell Cocktail